Gravies... do not have to be bad for you

I am a huge gravy nut. If I even suspect a meat is a little dry I will whip up a gravy in a heartbeat. Fortunately since I slow cook most of my meats that does not tend to be too much of an issue. I was talking with someone about gravy the other day and they mentioned how bad it is for you. It really doesn't need to be that way. There is no reason to add unnecessary fat to your gravy. I have 3 different ways I make it. Pot Roast Method: skim the fat from the meat drippings in your pan strain meat drippings into a saucepan in a separate container mix 1 T cornstarch with 1/4 c cold water, making a slurry whisk slurry into drippings, bringing to a boil for 1 minute, until it is clear and glossy add seasonings as desired. Chunky Method: cut up about whatever you want in your gravy, mushrooms, onions, garlic, capers, carrots, truffles, etc... Put in a pan with 1/8 c Oil Cook on high until steam appears then lower to medium, cover and let sweat for 5 minutes Mix in 1/8 c flour to coat what you put in Add 2 c drained, defatted drippings, stock, broth, milk, or other liquid, stirring constantly until brought to a boil, drop to low and let sit for 10 minutes, stirring occasionally. Season as desired. Country Style: Start by browning 1 lb of good quality sausage of your choice, making sure to break it up into small pieces. Stir in 1/4 c flour, thoroughly coating cooked sausage Whisk in 4 c milk, bring to a boil while continually stirring Turn to low Season as desired Cook on low for 20-30 minutes, occasionally stirring, until you no longer taste the flour. What liquid do I use? I have always been told that if you are making a beef or similar gravy to use water or red wine, something that will hold up to it's flavor. If you are making a poultry or pork gravy add milk. If you absolutely must use bouillon then please only use it at half strength. There are a lot of commercial stocks and broths on the market, some are O.K. and some are absolute crap. I prefer to use homemade. As far as seasoning gravies goes, I usually use the same seasonings I used on the meat. For a country gravy I suggest salt, pepper, garlic and sage. For a cream gravy try adding a touch of nutmeg. When using dry seasoning give them 5 minutes to fully bloom before tasting your gravy. As I have shown a gravy does not have to be full of fat and bad for you. It can be a delicious healthy sauce to savor and enjoy.